Alright, buckle up buttercups, because we’re about to dive headfirst into the sugary abyss that is Gulab Jamun. And not just *any* Gulab Jamun, oh no. We’re talking the kind made with dry milk powder. Because who needs a leisurely stroll through the dessert-making process when you can just *yeet* some powdered milk in there and call it a day? (Just kidding… mostly.)
Gulab Jamun, Powdered Edition: For When You Need Sugar *Now*
Look at this beautiful, albeit slightly suspiciously spherical, blob of sweet goodness! I swear, looking at it makes my teeth ache in a good way. And hey, using milk powder? That’s just efficiency at its finest. Think of all the time you’ll save! You could use that extra time to… uh… eat more Gulab Jamun? Yeah, that sounds about right.
Alright, let’s get down to the nitty-gritty. Here’s what you’ll need to create these little balls of concentrated happiness (or, you know, a sticky mess. Either way, it’ll be an adventure!):
Ingredients:* 1 cup Milk Powder (the drier, the better! We’re going for that desert-like consistency) * 1/4 cup All-Purpose Flour (to bind, or not to bind, that is the question) * 1/4 tsp Baking Soda (because who doesn’t love a good chemical reaction?) * 2 tbsp Ghee, melted (because butter is just too mainstream) * Milk, enough to make a soft dough (play it by ear, folks! We’re winging it!) * Oil, for frying (prepare for splatters. Lots of splatters.) For the Sugar Syrup:* 1 cup Sugar (because, duh) * 1 cup Water (to dilute the sugar, obviously) * 1/4 tsp Cardamom Powder (optional, but highly recommended for that fancy-pants flavor) * A few strands of Saffron (if you’re feeling particularly extravagant. Otherwise, skip it. Your Gulab Jamun won’t judge… probably.) **Instructions:**1. In a bowl, mix the milk powder, flour, and baking soda. (Feel free to whisk like you’re conducting a symphony. Nobody’s watching… except maybe your cat.) 2. Add the melted ghee and mix it well. (Get in there with your hands! Embrace the mess!) 3. Gradually add milk to form a soft dough. (Don’t overmix! We’re not making bread, people!) 4. Divide the dough into small, even-sized balls. (Roll them between your palms like you’re trying to calm tiny, anxious hedgehogs.) 5. Heat oil in a pan over low heat. (Low and slow is the key, folks! We don’t want burnt hockey pucks.) 6. Gently drop the Gulab Jamun balls into the hot oil and fry until golden brown on all sides. (Patience, young Padawan. Patience.) 7. While the Gulab Jamuns are frying, prepare the sugar syrup. (Boil the sugar and water together until it reaches a slightly sticky consistency.) 8. Add cardamom powder and saffron strands to the syrup. (Stir like you’re casting a sweet, sweet spell.) 9. Once the Gulab Jamuns are fried, immediately transfer them to the warm sugar syrup. (They should soak up all that sugary goodness like little sponges.) 10. Let them soak for at least 30 minutes before serving. (The longer, the better. Trust me on this one.) 11. Serve warm and enjoy! (Or cold. Or straight from the pot. No judgment here.) So there you have it! Gulab Jamun made with the magic of milk powder. Go forth and conquer the culinary world… or at least your dessert cravings.
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Gulab Jamun With Dry Milk Powder /easy Gulab Jamun Recipe - Marudhuskitchen
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